Take the large blue figs when pretty ripe, and steep them in white wine, having made some slits in them, that they may swell and gather in the substance of the wine.
Then slice some other figs and let them simmer over a fire in water until they are reduced to a kind of pulp.
Then strain out the water, pressing the pulp hard and pour it as hot as possible on the figs that are imbrued in the wine.
Let the quantities be nearly equal, but the water somewhat more than the wine and figs.
Let them stand twenty-four hours, mash them well together, and draw off what will run without squeezing.
Then press the rest, and if not sweet enough add a sufficient quantity of sugar to make it so.
Let it ferment, and add to it a little honey and sugar candy, then fine it with white of eggs, and a little isinglass, and draw it off for use.
[From: Old Time Recipes for Home Made Wines, Cordials and Liquerurs From Fruits, Flowers, Vegetables, and Shrubs, Compiled by Helen S. Wright, Boston, The Page Company, Publishers, Copyright 1909, by Dana Estes and Company, Fourth Impression, January. 1922 Printed by C.H. Simonds Company, Boston, Mass, USA]
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